WHOLESALE SEGMENT
Menu-ready formats Portion + yield clarity Chef pairing prompts

Hotels, Cafés & Restaurants

Built for chefs and operators who care about consistency: reliable melt performance, predictable portioning, and clear reorder planning — without guessing your weekly cheese requirements.

Best for
Toasties • Burgers • Breakfast • Boards
Operational goal
Fast service + stable food cost
Carton system
8 mixed boxes / outer
Café Confidence Pack
Workhorse melt + predictable portions
Workhorse Melt Portion Control Upsell Add-ons Speed SOPs
Service speed
Cost control
Upsell potential
Built for high turnover
Standardise portions and reorder without overstock.

Kitchen & Ops Toolkit

Choose a menu type below. Every box updates instantly: calculator inputs, recommended mix, marketing copy, staff scripts, and reorder guidance.

Menu-use quick presets
Preset loaded: Café Toasties — fast turnover, strong repeat purchase.

Weekly Cheese Requirement Calculator

Planning tool

Estimate how much cheese you need based on covers and typical cheese usage. This helps purchasing managers order accurately — and reduces overstock and waste.

Includes add-ons, breakfast items, boards, and mains with cheese.
Example: Toastie 30–50g • Burger 20–30g • Board 60–120g
Estimated cheese dishes / week
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Estimated kg / week
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Estimated kg / month
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What this calculator assumes
It assumes consistent service patterns, and includes a trim/wastage allowance. If your kitchen pre-slices boards early or leaves cut faces exposed, trim rises. Standardising grams-per-serve stabilises your weekly spend.

Preset Guidance Dashboard

Preset active
Operational win
Standardise 35–45g per toastie to lock in cost-per-serve.
What sells
One “signature melt” item + one upsell add-on line increases basket size.
Waste control
Keep 1 open workhorse cheese in BOH; limit extras to avoid drying.
Reorder rhythm
Smaller, frequent orders protect freshness and reduce waste.
Kitchen marketing lines
Use on menu, table talk, blackboard, socials — written for this preset.

Recommended Mix (Updated to your preset + calculator)

What to stock first

This is the “professional” approach: fewer open SKUs, clearer roles, and predictable usage. Your mix updates based on the preset and your estimated weekly kg.

Recommendation logic: 1 workhorse melt + 1 flavour hero + (optional) board cheese + (optional) premium upsell — only when your turnover supports it.
Get a hospitality range plan
Based on your current preset, we’d start with a workhorse melt + one flavour hero, then add boards/premium only after week 2.
Tip: If you want the lowest waste, don’t run 6 cheeses at once. Competitors win by standardising 2–3 roles and rotating a hero.

Menu Add-on Strategy (No discounts needed)

Margin builder
Add this to your menu
    Operator mindset: upsell needs to be fast, repeatable, and portion-controlled.
    Kitchen-ready upsell wording
    Short lines staff can say without slowing service.

    Cost-per-Serve Calculator (Kitchen Finance View)

    Portion clarity

    This is what serious operators track: grams per serve, trim, and cost per portion. It’s how competitors keep food cost stable even when business gets busy.

    Optional: shows a suggested sell price per portion.
    Estimated portions
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    Cost per portion
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    Suggested sell price/portion
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    Pro tip: the single habit that fixes food cost
    Pick 2–3 high-volume items and lock grams-per-serve (toastie/burger/breakfast). Competitors don’t “wing it” — they standardise.

    Preset Portion Targets

    Fast reference
    These targets are designed for speed, consistency, and predictable ordering. Adjust to your style — but keep them consistent.

    Chef Pairing Prompts (By preset)

    Makes selling easy

    Guests buy faster when you give them a simple story + pairing. These prompts update to the menu type you selected.

    Pairing prompts
    Built for menus and staff recommendations.

    Server Scripts (Copy & Use)

    Carousel scripts

    These are short enough for busy service. Each card is a “ready line” that sells premium without sounding pushy.

    Server line
    Fast wording that doesn’t slow the queue.

    Procedure Checklist (Updated to your business)

    Ops-ready
    Based on your menu type and volume, our recommendation is below — no back-and-forth required.
    Our recommendation (first order + reorder habit)

      Service Speed SOPs

      Fast training
      Competitor mindset: speed is a system. Prep, portion, and scripts — not improvisation.

      How leading competitors use our range

      Field proven
      Shortcut: competitors win by using less cheese types at once — but with clearer roles and stronger upsell lines.

      Competitor tactics you can copy (today)

      Kitchen marketing
      Tactic
      Simple actions that lift margin and reduce waste.